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1. Carve the surface of pork belly. Seasoning with salt and pepper. Set aside.
2. Warm up the large pan with medium heat, pour in cooking oil. Put in garlic, chopped onion, chopped apple, chopped pickled cabbage, sour bamboo shoot, dried chili and pickled young green pepper. Seasoning with brown sugar, salt, pepper, cumin and bay leaves. Stir-fry until sauté.
3. Transfer the soup into slow cooker, put in the marinated pork belly. Place ginger on top. And Slow cook for 8 hours.
4. After 8 hours, transfer to a plate, garnish with chopped scallion and serve immediately. (You can also put the pork belly in an oven, grill at 400oF/204oC for 10 min, serve as pork belly 2 ways)